Upon entering the restaurant, there is a private room at the back, and along the passage in front of it, there are 7 seats at the counter. The counter is simple but well-made, with a narrow width and narrow spacing between seats. There is a painting that appears to be Junichi Mukai hanging on the wall, adding an elegant touch to the atmosphere. Unfortunately, the kitchen is located at the back, so you cannot see the cooking process or interact with the chefs. Appetizer: Rape blossoms, shrimp, yuba with three-cup vinegar jelly. The bitterness of the rape blossoms gives a sense of spring. Soup: Amadai, yomogi, thick fried tofu, sansho pepper flowers. You can taste the gentle umami of the broth. Sashimi: Squid, tuna, sea bream, served with soy sauce and salt. The squid is finely sliced with artistic precision, and the tuna melts in your mouth. Assorted dishes: Anago with new ginger rice steamed, one-inch beans, duck loin, mizuna with spicy dressing, konjac, cucumber, shrimp, firefly squid with scallion and egg yolk vinegar dressing, egg custard. Each group is served on a large plate. The egg custard, baked for 6 hours, is sweet and smooth, and the konjac is full of flavor. Grilled dish: Mackerel salad. The salad consists of lettuce, mizuna, and other greens. The warm grilled fish with the cold salad may seem unusual, but the sweet vinegar dressing and warm plate make it work. Cold dish: Nagaimo gruel, kogomi, three-cup vinegar. Simmered dish: Butterbur, bamboo shoot simmered. The bamboo shoots have a slight crunch, and the butterbur is delicious enough to drink the soup. Pickles: Sweet vinegar pickled new onions, cabbage bran pickles, crispy pickles. Rice dish, red miso soup: Cooked in a pot for each group. You can make onigiri with leftovers to take home. Dessert: Mango, melon, pomelo, black tea Bavarian cream. The fruits are topped with a sweet brandy gel. Watermelon, matcha: As it is in Kansai, the Kyo-kaiseki is based on the orthodox Kyoto cuisine but shows creativity in some parts, with carefully selected ingredients and dishes that highlight the seasonal feel. The service is considerate, adjusting the pace of dishes according to the diners' progress.

Today, I had lunch because I have an early morning schedule tomorrow. I was a bit worried if I could handle a full course meal in this hot weather, but the sea urchin and Ise shrimp served on a lotus leaf plate were so refreshing that all my worries disappeared. The grilled conger eel and lotus root cake had a great texture and were very delicious. The sashimi was from various regions, but I particularly love squid served at traditional Japanese restaurants, and today I enjoyed it with Guérande salt and wasabi. The ayu fish was lively and swimming, and it was grilled perfectly crispy from head to tail, so it was incredibly tasty. The tade vinegar and grated radish served with it were so good that I didn't even need to use them. The highlight of today's meal was either the snow crab and winter melon or the abalone and eggplant, both were exquisite and I savored every last drop with a spoon. The rice was corn rice, but I couldn't finish it all, so I took some home as onigiri. For dessert, I had blancmange with a sweet and sour passion fruit sauce and seasonal fruits, followed by a yamamomo jelly.

I had visited the former Sakurada-san at this location before, and I had been wanting to visit his disciple. Now that my dog's surgery is over and things have settled down, I came to enjoy a meal. The shrimp for the first course was very plump and delicious. Whenever I come to a Japanese restaurant, I always think that sashimi tastes even better when made by the chef. The assorted appetizers are always a delight to see, as each restaurant and season presents a different arrangement. This time, it was a lucky straw ring to pass through, followed by a delicious egg castella. The lively appearance of the sweetfish and river shrimp was captivating, and the small sweetfish that could be eaten whole was very tasty. I always look forward to white asparagus in this season, and it was cooked beautifully with whale meat. The combination of Hamaguri clams from Kuwana and eggplant was exquisite, and I ended up finishing it all.

⭐️⭐️Two stars. Tabelog bronze. (In the GoEmiyo 2022, it's ranked 3rd with 16.5 points). Is it the first time a Japanese restaurant with two stars? Today I was in Kyoto for work. I came with two friends who have been my classmates since elementary school. The grilled ayu fish, cooked for an hour, was delicious! The soup in the bowl was excellent! It's one of the top three dishes I've ever had. The nodoguro fish, tai fish from Akashi, and tuna from Aomori for sashimi were outstanding. The hassun (assorted appetizers) was enjoyable. The ginger rice was also delicious. From start to finish, we experienced the taste of "seasonal Japanese cuisine" with just the right amount of excitement. The owner even saw us off at the end. Total stars: 25.

I made a reservation over the phone for the "Night Special 2" course for 28,880 yen (tax included). The restaurant had a nice atmosphere, with a Kyoto-like feel. The dishes seemed to be traditional Kyoto cuisine, but I personally found them a bit lacking. Perhaps it was because there were no meat dishes? Each dish was prepared very meticulously.

I enjoyed a Kyoto-style meal with a seasonal feel. The broth was prepared carefully and very delicious. I could taste the deliciousness of the ingredients, including tasty vegetables, fish, and fruits. It was a delightful experience. The food was delicious. Thank you for the meal.

I visited for lunch during my trip to Kyoto! It was easy to find as it is right near Shijo Station! Accessibility is important when traveling in Kyoto, whether using buses or other transportation methods! The highlight was definitely the beautiful presentation of the dishes! The helmet-shaped dish was adorable! The bowl even had Sansho pepper, which was a delightful surprise! Experiencing the seasonal feel of Kyoto through the food was amazing! It was a fantastic lunch experience! Thank you.

On this day, I had lunch at Wagokoro Izumi in Kyoto Shijo, which is less than a 5-minute walk from Karasuma Station. They have been featured in the Michelin guide and received the Bronze rating on Tabelog. I was seated at the counter and started with the lunch course. The counter seating was a bit different from the usual, but it was cozy and I enjoyed my meal. The appetizers, including bamboo shoots and firefly squid, all reminded me of spring and were delicious. The cost performance was also good, and I enjoyed every dish until the end. The staff's hospitality was wonderful, as expected from a Michelin restaurant. I would like to visit again for the dinner course. Thank you for the wonderful meal!

Today I had a busy day visiting various places to see the cherry blossoms in full bloom. For dinner, I went to Wagokoro Izumi, a restaurant with a counter seating of 6 and private rooms in the back. The servers were efficient and brought out the dishes promptly. I enjoyed dishes such as shrimp with yuba and sea urchin, abalone soup, assorted sashimi, grilled tofu with butterbur sprouts and wild vegetables, sea bream, red clam with asparagus, sweetfish, and fuki. The meal also included rice with green beans, Kyoto sake, sakura mochi, and matcha tea served in a special cherry blossom-patterned lacquered box passed down from the previous owner. Kyoto cuisine is truly elegant and I particularly loved the delicious grilled tofu and comforting bean rice. It was a delightful meal.

On March 25th, Reiwa 5, we were able to celebrate the Special Grade 3.25 Anniversary Day in the ancient city of Kyoto. Starting with a visit to "Sakurada" during the 10th anniversary 30 years ago, and most recently visiting "Wagokoro Izumi" for the 35th anniversary Coral Memorial, we celebrated the 40th anniversary Ruby Wedding at "Wagokoro Izumi" with Kyoto cuisine. If asked what Kyoto cuisine is, several visuals of locations and dishes immediately come to mind, but expressing their characteristics in words and writing can be quite challenging. Using keywords, Kyoto cuisine can be described as follows: - Seasonal sensations throughout the year - Hospitality at heart - Culinary techniques that bring out the natural flavors of ingredients - Broth made from bonito flakes and Rishiri kombu to enhance the ingredients - Beautiful presentation and tableware - Traditional Japanese arrangements (tokonoma, hanging scrolls, flower arrangements, etc.) etc. In summary, Kyoto cuisine at "Wagokoro Izumi" utilizes the five elements of Japanese cuisine: - Five considerations (quality, season, place, price, quantity) - Five colors (red, green, yellow, white, black) - Five tastes (sweet, sour, spicy, bitter, salty) - Five cooking methods (raw with a knife, simmer, grill, steam, fry) - Appreciating the dishes with all five senses (taste, smell, touch, sound, sight). Additionally, incorporating a sense of seasonality and hospitality, "Wagokoro Izumi" offers Kyoto cuisine that embodies these elements. The course menu, costing over 20,000 yen, may seem extravagant and luxurious to us, but it is acceptable for a special occasion like this. It was a memorable day celebrating our anniversary with the exquisite Kyoto cuisine and hospitality at "Wagokoro Izumi".

Spring Fountain. It was just around the time when the snow crab season was coming to an end. Appetizer (small dried fish, sea cucumber intestines, rapeseed buds, boiled yuba with sea urchin and shrimp) Soup (clam, diamond-shaped rice cake, wild vegetables, etc.) Side dish (sea bream, squid, golden eye snapper, fatty tuna) Grilled dish (miso-marinated grilled skewers, wild vegetables miso) Assorted dishes (young sardine, firefly squid, konjac, cucumber, shrimp, duck breast, chirashi sushi, egg custard, simmered small fish) Grilled trout with salt (snow crab, rapeseed flowers, white asparagus) Simmered dish (abalone, thick fried tofu, butterbur sprout) Crab rice Dessert (citrus bavarois, two types of citrus, strawberry) Sweet (pull-apart candy) The first dish with a tangy jelly really stimulates the appetite. The soup had a well-balanced flavor that was not too overpowering from the first bite. Both dishes truly represent the restaurant's style. The side dish was decent overall, with the sea bream being satisfactory in terms of texture and aroma. Considering the course price, one might expect a bit more. The grilled dish, like the grilled trout this time, was a bit lacking compared to the other dishes. On the other hand, the cold dish with Tsuiyama snow crab was delicious with its rich sweetness. The simmered dish and the crab rice at the end left a good impression. The serious nature of the chef is reflected well in the dishes. This restaurant may not be suitable for those who prefer simple dishes with just umami and salt, but their broth should rank high among Kyoto's traditional Japanese restaurants.

We made a reservation for the 12,650 yen chef's choice lunch course and visited with a group of 5 people. We dined in a private room with tatami mats, where not only the food, but also the flower arrangements, hanging scrolls, and tableware were all seasonally appropriate. The overall taste was delicately flavored in the Kyoto style, with a well-balanced dashi base that pleased even our Kyoto-native family members. The homemade pickles were not too salty, and the traditional Japanese sweets were not overly sweet. While this was the most affordable lunch course, it did not skimp on quality ingredients, such as Awaji sea bream sashimi and Lake Biwa crucian carp. The delicate texture of the shredded egg on the chirashi sushi, the perfectly cooked shrimp appetizer, and the delicious skewers of konjac, shrimp, and cucumber in the eight-piece dish all showcased the meticulous attention to detail in the cooking. We look forward to visiting again for dinner next time.

I had some business to attend to in Kyoto, so I decided to have lunch as well. I made a reservation and went with one other person. We were seated at the counter. I started with a bottle of beer. The first course was scallops, which were delicious. The soup was sesame tofu and thick fried tofu, with a slightly strong dashi broth that was tasty. The sashimi included squid, tuna, and sea bream. Next, we had inari sushi with holly leaves. Then came the appetizer platter, which was full of seasonal dishes. The homemade tamagoyaki (rolled omelette) was particularly delicious. This was followed by mackerel marinated in miso and steamed turnip. The steamed turnip was exceptionally flavorful. The meal was served with rice mixed with grated yam. For dessert, we had traditional Japanese sweets, and we ended with a cup of green tea.

I am traveling around the country in search of truly delicious food. I enjoy everything from high-end cuisine to casual dishes. 【Area】Kyoto City, Kyoto Prefecture 【Genre】Japanese Cuisine 【Awards】Michelin Guide Kyoto 2023 - Two Stars ★★ Tabelog Bronze Award 2023 Tabelog Top 100 Japanese Cuisine Restaurants in the West 2023 【Number of Visits】First visit 【Crowdedness】Made a reservation online 【Comment】Classic Kyoto cuisine. I was able to enjoy a leisurely meal in a private room. Thank you for the delicious meal. ＜Evaluation Criteria＞ - Points are primarily based on the taste of the food. - Additional points or deductions are made for factors such as cost performance, customer service, and ambiance. - Scores are relative to the cuisine genre, so high-end dishes may receive low scores if not tasty, while street food or casual dishes can receive high scores if delicious. - Scores are periodically adjusted for consistency. - For establishments like hotels, inns, or golf courses, the overall facility is evaluated. Please see the profile for more details.

A traditional Japanese restaurant located in Shijo, about a 15-minute drive from Kyoto Station. I happened to visit with a reservation made the day before. The lunch course starts from 6,500 yen (plus tax), which is great. The attentive service of the staff is truly of Kyoto quality. - Started with bubu tea and sesame tofu with plenty of wasabi. - The clear soup with yuba and shirataki was excellent. - Sashimi included tuna from Choshi and firefly squid from Wakayama. The squid, seasoned with Guerande salt, had a sweet taste followed by a mineral sensation, and the lingering flavor of wasabi was quite delicious. - The appetizer platter included simmered nagaimo, grilled Spanish mackerel, egg custard, inari sushi, roasted duck, and minced ark shell. It was satisfying in terms of both quality and quantity. - The turnip steamed dish had Omi beef cheek meat inside, which paired well with the sweet and juicy turnip. - The meal ended with rice topped with grated yam, carrot bavarois, and apple compote. The leftover rice can be made into onigiri as a souvenir. A compact and delicious course. A truly wonderful restaurant.

"Wagokoro Izumi" is located in a back alley just a 2-minute walk from Shijo Station on the Kyoto City Subway. Established in 2016, the owner, Masaki Izumi, has created a traditional atmosphere with camellia potted plants and red plum blossoms decorating the entrance. After the renowned Kyoto cuisine restaurant "Sakurada" closed in 2015, Izumi, a former apprentice, took over and opened "Wagokoro Izumi". The restaurant has 6 counter seats, 4 semi-private rooms with 4 seats each, and 1 private room with 6 seats, totaling 24 seats. The kitchen is not visible from behind the curtain, but it seems to have a sufficient number of staff members, including the female owner and three servers in kimono, providing service to 4 guests. The course meal costs 18,400 yen, and with drinks, the total bill came to 19,280 yen. The dishes included scallops with red turnips and wasabi, homemade thick tofu with yam and carrots in a dashi broth, and various other delicacies. Overall, the experience was enjoyable, and the meal was satisfying.

#Wakamizu Izumi #Ubukata Bukkoji #From the legendary Sakurada #Kimo Noboru is also from Sakurada #Completely different characters #Moved and reopened on the site of Sakurada #The eight dishes include duck meat, grated namako, ikura with kumquat, tamago, and choker #The seasoned black beans were delicious as well #I love the turnip steamed dish #Mayonnaise with egg yolk #Orange saura #Hojicha rice

Winter Izumi-san. Appetizer (cloudy tofu) Soup (clam and thick fried tofu) Side dish (sea bream, squid, golden eye snapper, fatty tuna) Assorted dishes (sea cucumber, bonito, watercress, yuba, burdock, quail, duck breast, Castella egg, snow crab legs, koppa) Grilled dish (yellowtail, smoked herring roe, grated radish) Turnip steamed dish (Omi beef, ginkgo nuts, etc.) Black bean and walnut rice Clear soup (red Madonna, Tochiotome, Le Lectier, carrot Bavarian cream) Sweet potato cake Matcha tea The soup has a well-balanced harmony between the kelp-based broth and the ingredients. The seasoning is carefully calculated, reaching perfection around the third bite. The assorted dishes play with different intensities of flavors, highlighting the seasonal ingredients. The snow crab is from Tsuiyama, offering a delicious umami and sweetness. The grilled dish, while decent, could be more exceptional compared to the other dishes. The turnip steamed dish featuring Omi beef is good, but a sweeter fish like red snapper might have been a better fit. The meticulous and elaborate workmanship shines through in every dish. While there is a trend towards strong and intense flavors in upscale restaurants, Winter Izumi-san's approach stands out as truly high-level in comparison.

First, we were served with Cloudy Tofu with Kinugasa Daikon, Clam Soup with Matsusaka Beef, Thick-fried Tofu with Red Snapper, Octopus with Mino Armor, Golden Eye Snapper, Seared Otoro Tuna, Eight Kinds of Appetizers, Quail with Roasted Duck Breast, Sudachi Kama Ikura Sea Cucumber and Tuna Belly. This was followed by Watercress with Wasabi Soy Sauce, Mountain Burdock Soy Sauce Pickles, Yuba Rolled Tamagoyaki, Grilled Buri, Smoked Daikon Radish, Steamed Turnip, Omi Beef Cheek Meat Rice with Walnuts, Tanba Sasayama Five-Grain Brown Rice, Black Rice Pickles, Kinshichijin Carrots, Senmaizuke, Turnip Leaves, and Chirimen Sansho Red Miso Soup. For dessert, we enjoyed Carrot Bavarois with Red Madonna Pudding, Pomegranate, Tochigi White Persimmon, Lemon Squeezed Tsubaki Mochi, and Matcha.

It is a Japanese restaurant located near Bukkoji Temple on the east side of Shijo Street. The restaurant is known for serving creative dishes using seasonal ingredients, with the owner Mr. Izumi at the helm. It has a calm atmosphere where you can enjoy a leisurely meal. The restaurant opened in 2006 and relocated to its current location in February 2016. Mr. Izumi is originally from the renowned restaurant Sakurada (now closed). The restaurant is about a 2-minute walk from Exit 5 of Shijo Station and about 4-5 minutes from Karasuma Station, situated along a narrow alley connecting Takatsuji Street and Bukkoji Street, behind Hotel Nikko Princess Kyoto. The only option for dining is a reservation-only course menu (prices include tax). For lunch: ¥12,650 (8 courses), ¥18,400 (10 courses), ¥25,300 (10 courses), ¥32,200 (11 courses). For dinner: ¥18,400 (10 courses), ¥25,300 (10 courses), ¥32,200 (11 courses). I visited for lunch and made a reservation for seating and dishes about a month and a half in advance online. On the day of the visit, the entrance to the restaurant was not very wide but had depth, with counter seats and private rooms at the back. The restaurant was fully booked. I was guided to a counter seat and seated. All dishes were prepared in the kitchen, and the hostess and service staff served across the counter. It was a bit disappointing not to experience Mr. Izumi cooking, but it was still enjoyable. Despite the somewhat narrow space, once seated, it was comfortable. The service was polite and attentive. The dishes I enjoyed are as follows. For drinks (since it was lunchtime), I requested tea. The teacup was changed frequently. Lunch omakase course (¥12,650): - Bubucha (a type of tea) - One cup of sake - Appetizer: Nori from Kuwana, freshly made yuba, cloud-shaped egg with sweet vinegar sauce - Soup: Crab shinjo, homemade thick tofu, Kyoto carrot, greens, yuzu The crab shinjo was mostly crab, with a fluffy texture. The subtle flavors of kombu and bonito dashi with yuzu aroma were deeply satisfying. - Hassun (assorted appetizers): - Karasumi rice steamed dish - Ikura soy-marinated - Burdock yuba roll - Roasted duck - Mizuna ohitashi with sesame dressing - Tamago kasure (egg and white fish surimi) - Akita bonito - Yaki (grilled dish): Salt-grilled mackerel with smoked pickled radish and grated daikon The mackerel was tender with a refreshing acidity from vinegar. - Hiyamono (chilled dish): "Suguki" pickled mackerel with agar jelly The crunchy texture of "suguki" paired with the fatty mackerel was a perfect match. This dish left the strongest impression on me. - Mushimono (steamed dish): Kabura steamed with Seigoin daikon, Omi beef, lily bulb, and ginkgo nuts A warm and comforting flavor. Typically, fish is used in kabura steamed dishes, but Omi beef adds a different twist and richness. - Takikomi gohan (rice dish): Walnut mixed rice with sweet potatoes Topped with plenty of chopped walnuts, this dish had a delightful nutty flavor. Any leftovers were made into onigiri for me to take home, which I enjoyed later. - Akadashi miso soup: Made with Haccho miso and small balls of wheat gluten. - Konomono (pickles): Kinji carrot nukazuke, homemade senmai-zuke, turnip leaf pickles The colorful and crispy texture was refreshing. Hojicha (roasted green tea) was served. - Mizumono (dessert): Carrot Bavarois, strawberries from Saga, Crown melon, pomegranate - Kanmi (sweet): Sweet potato mochi wrapped in yellow powder-coated black beans A chewy texture with a subtle sweet potato flavor. - Matcha green tea I spent about 1 hour and 45 minutes there, and the portion size was just right. I could enjoy my meal quietly and leisurely, feeling very satisfied. When I left, Mr. Izumi came out to see me off, which was a nice touch. The dishes were skillfully crafted to bring out the umami of the dashi and were light and easy to eat. The food didn't leave me feeling too full, which was appealing. The restaurant is popular among older customers.

I visited Akino Izumi for autumn kaiseki. The course price has increased slightly, and I opted for the 32,200 yen course. The meal included various dishes such as appetizers, soup, sashimi, grilled fish, and dessert. The dashi for the soup was made with kombu, and the flavor was rich. The ingredients were all carefully prepared and the flavors were well balanced. The grilled ayu was a highlight, with a crispy texture and a smoky aroma. The simmered dish was also delicious, with a perfect balance of umami and saltiness. The meal ended with a flavorful matsutake rice dish and a dessert made with ginkgo nuts. Overall, the meal was satisfying and worth the price. The restaurant may not have flashy presentations, but the high quality of the food speaks for itself.